Deep-Dish Taco Squares Recipe

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Deep-Dish Taco Squares Recipe

Read Reviews
4 2 2
Publisher Photo
This hearty, comforting dish from Barb Tropansky has plenty of south-of-the-border appeal. "I make a quick crust from biscuit mix and top it with a thick layer of ground beef and cheddar cheese," she explains from Bella Vista, Arkansas.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min.

Ingredients

  • 1 pound lean ground beef
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/3 cup reduced-fat mayonnaise
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon finely chopped onion
  • 1 cup reduced-fat biscuit/baking mix
  • 1/4 cup cold water
  • 1 small tomato, sliced

Directions

In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the cheese, mayonnaise, sour cream and onion. In a bowl, combine biscuit mix and water. Spread into an 8-in. square baking dish coated with cooking spray. Top with beef mixture and tomato. Bake, uncovered, at 375° for 20 minutes or until bottom crust is golden brown. Yield: 6 servings.
Originally published as Deep-Dish Taco Squares in Light & Tasty October/November 2001, p61

Nutritional Facts

1 piece: 310 calories, 15g fat (6g saturated fat), 46mg cholesterol, 530mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

  • 1 pound lean ground beef
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/3 cup reduced-fat mayonnaise
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon finely chopped onion
  • 1 cup reduced-fat biscuit/baking mix
  • 1/4 cup cold water
  • 1 small tomato, sliced
  1. In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the cheese, mayonnaise, sour cream and onion. In a bowl, combine biscuit mix and water. Spread into an 8-in. square baking dish coated with cooking spray. Top with beef mixture and tomato. Bake, uncovered, at 375° for 20 minutes or until bottom crust is golden brown. Yield: 6 servings.
Originally published as Deep-Dish Taco Squares in Light & Tasty October/November 2001, p61

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Reviews forDeep-Dish Taco Squares

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MY REVIEW
leenween User ID: 1871848 36868
Reviewed May. 11, 2014

"I also liked this. The Bisquick base gave it a different texture. I added Taco Seasoning to the beef; along with green peppers and onions as I was browning it. I also added green chilies and black olives to the Mayo/SC/Chez sauce. And, of course, more chez on top before baking. I'm sure it will even taste better tomorrow. ")"

MY REVIEW
Feen User ID: 1925557 204528
Reviewed Jan. 3, 2013

"We liked this. I didn't have a tomato so I added salsa, along with cumin, parsley flakes, chili pepper and garlic powder. It would probably be good with some corn added, too. It was very creamy and reminded us of Buffalo chicken Dip. Next time I will skip the crust and make this as a delicious hot dip for tortilla chips!"

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